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Pasta with Spinach and Pesto Sauce
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PREP TIME
30 min
COOKING TIME
15 min
TOTAL TIME
45 min
SERVINGS
5 servings

Ingredients
- 16 ounces fresh spinach, washed and chopped
- 6 ounces low-fat, firm silken tofu
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced garlic
- 1/8 cup low-sodium chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 10 ounces fresh mushrooms, thinly sliced
- 6 ounces fresh sliced shiitake mushrooms
- 1/2 cup diced red onion
- 1/4 cup bacon bits
- 1 pound penne pasta
Instructions
1
Prepare the pasta according to the specific instructions provided on the package of your chosen pasta variety, taking care not to overcook or undercook it.
2
Meanwhile, in a food processor or blender, blend together the fresh spinach, extra-firm tofu, freshly squeezed lemon juice, minced garlic, chicken broth, grated cheese, black pepper, and Italian seasoning until you achieve a smooth consistency. Set the mixture aside for later use.
3
Next, spray a large non-stick sauté pan with cooking spray and place it over medium heat on your stovetop. Once the pan is hot, cook the sliced onions and button mushrooms until they become tender and soft.
4
Once the vegetables are cooked to your liking, reduce the heat to a low setting and add the previously prepared spinach-tofu mixture into the pan. Stir gently until the sauce is hot and well combined.
5
Finally, combine the cooked pasta with the prepared sauce in a large serving bowl. Sprinkle some crispy bacon bits on top, if you like, and finish it off with a generous helping of grated Parmesan cheese. If the sauce seems too thick, you can thin it out to your desired consistency by adding a little of the pasta cooking water or broth.